多酚
化学
花青素
萃取(化学)
丹宁
原花青素
食品科学
浆果
渣
溶剂
色谱法
超声
乙醇
乙醇含量
植物
生物化学
发酵
抗氧化剂
生物
作者
Aude A. Watrelot,Lindsey Bouska
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-08-01
卷期号:386: 132703-132703
被引量:12
标识
DOI:10.1016/j.foodchem.2022.132703
摘要
The extraction of phenolics and tannins from cold-hardy grapes is not maximized with the current methods, which lead to unbalanced wines. This study aims to investigate high-power sonication to improve polyphenolic content in cold-hardy grape juice in comparison with chokeberry juice. Three solid to solvent ratios and times were applied on chokeberry and 'Marquette' grape berries using 50% ethanol or 13% acidified ethanol and compared to a conventional extraction technique. Iron-reactive phenolic compounds, tannins content, and color were analyzed during the extractions using UV-Visible spectrophotometry, and anthocyanin content was analyzed using HPLC-DAD. At the 1:2 solid to solvent ratio, the color intensity, phenolics, and tannins content were improved using the ultrasound-assisted extraction on chokeberries. However, the tannin content of 'Marquette' berries remained the same with both techniques and solvents, suggesting that the plant cell wall structure may have a strong impact on the retention of tannins from cold-hardy grapes.
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